2011年1月23日星期日

[Reprint] meat tenderizer 13 coup: the five-star classic Sichuan ���� _JASON Shuizhuroupian.

Category: Food Original Address: 13 meat tenderizer coup: the five-star classic Sichuan ��Shuizhuroupian authors: Pepsi Bear <wbr> <wbr> time really fast is a big weekend, we do not play hard the last virtual .kitchen cooking food and then share some tips. .Almost every household to eat meat, but the meat of the problem is not the old hard every family knows ye resolved. .How can I make at home, like the restaurant used as a meat tenderizer powder, fresh and delicious meat dishes it? .Bear today to share with everyone. .As long as the material for different cooking methods and different methods can be a meat tenderizer, 13 tips, there is always one for you. .Learned the secret of meat tenderizer to the cold resistance up to do a classic Sichuan�� ��Shuizhuroupian. .Practice comes real knowledge, this is the best way to test learning outcomes. .<wbr> meaning Rosy pride finally over the sea, a day set such a drag saw a long time, tell the truth a bit fun, if you read some very enjoyable 2 days. .Within a few days off have been listening to the episode "Red Butterfly", and even music are also blog into it. .No vows of nauseating dialogue, no over-intimacy, the film is so moving, had to admire the level of radio stations, too to force it! .No posters of the drama, but a shot after the film group, needless to say, I think we know! .<wbr> <wbr> <wbr> let the meat very tender and the 13 tips <wbr> 1. salt method: Defrost frozen meat can be placed in a high concentration of salt to thaw, put meat into a dish after the addition Xianshuang < .wbr> 2. dry starch method: Application: Pork slices meat dishes, meat cut wire after a good (red meat, white meat cut against the grain to grain cut), by adding an appropriate amount of dry starch, mix well again, half an hour on the Guo Chao. .Make meat tender, the entrance is not greasy. .<wbr> 3. baking soda Method: chopped pork meat, or adding a little baking soda and water mix well preserved for 15 minutes, and then the dishes, meat dishes into Ruannen. .Fiber loose. .<wbr> 4. vegetable oil method: the lower the meat a good seasoning, add appropriate amount of vegetable oil (soybean oil, rapeseed oil), stir well, half an hour after the hack. .Jin Huang Yurun beef fried, tender meat. .<wbr> 5. hanging slurry: Scope: shredded pork meat or pork dishes and cut meat in a large bowl add salt, cooking wine and stir into the starch slurry, a ratio of 1:2 among .: 2. .The pork into paste, add the right amount of onion and ginger flavor, even with the clutch, put it aside for 20 minutes. .Pulp good pork pot even with the clutch again before, if there is the phenomenon of water can filter out excess water Zaichao. .<wbr> <wbr> 6. Beer Law: Scope: stew, roast or stir-fried chopped meat, pork, weigh with the amount of dry powder into a paste slurry Beer tune, so out of the meat not fried .fresh and tasty, and there is a special flavor. .Stew or braised when burning can not only add some beer soon soft, tender meat. .<wbr> 7. protein Method: Scope: fried meat dishes in the meat, pork, add the appropriate amount of diced egg. .Stir and let stand for 15 to 20 minutes on the pot, Stir the meat fresh, smooth, delicious. .<wbr> 8. vinegar Method: boiled pig's feet over the water, add a little vinegar can be marinated for 20 minutes, then the food, pig skin is inflated, especially when cooking tender. .<wbr> 9. beat the law: the scope hands: meat or meat balls in to add a tablespoon of dry starch, add a little cold water in batches or pepper water, stirring with chopsticks towards one direction, until all water is absorbed, .meat holds together, can be completely picked up from the bowl. .Pick up the meat by hand, beat in the bowl again, that you can feel the meat is full of elasticity. .This processed meat balls shouting will do a more tender taste cool shells. .<wbr> 10. meat fork method: a thick pork chop, five-star hotels have a special device loose meat, home cooking without specialized tools, pork chops on both sides with a fork repeatedly in the bar some small holes and destroy the organization of the meat, or easily preserved .tasty, eat it there will not be any old feeling. .<wbr> 11. tapping method: the meat into desired thickness of the large, flat on the meat case of the board, with the toothed side of meat mallet repeatedly beat, until the meat surface uneven dots, hand feeling .flesh has become soft and can be, not too hard when you beat. .If there is no meat mallet, you can try to use the knife blade instead. .<wbr> 12. Hawthorn law: the old fried beef or stew when you add a few hawthorn with the burning, easy to rotten meat, tender 13. Tea Act: beef should not be Dunlan, compare fees fire, firing, when it added a little tea beef .easy Dunlan not smell. .<wbr> <wbr> <wbr> ingredients: pork rump <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> 300 ��.sweet potato fans <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> 100 �� cabbage (cabbage) <wbr> <wbr> <wbr> <wbr> < .wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> 250 g Bean sprouts (optional) .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> <wbr> <wbr> 200 �� red pepper <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> < .wbr> 10 �� <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> Pixian bean paste <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> 2 tablespoons pepper <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> a little pot .the end of material (optional) <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> 2 tablespoons garlic <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> < .wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> 4 �� soda <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> < .wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> a little rice wine < .wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> 1 tablespoon chicken <wbr> <wbr> < .wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> little salt <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> little pepper <wbr> <wbr> <wbr> <wbr> <wbr> < .wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> 1 tbsp sesame <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> < .wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> little salad oil <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> < .wbr> 7 tablespoons water <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> < .wbr> <wbr> 600ML <wbr> practices: 1. fans into the cold water soaked, Chinese cabbage cut into small pieces, pork, cut into thin slices about 0.3 cm, garlic, garlic cut into standby. .<wbr> <wbr> 2. cut meat, add a little baking soda, salt, chicken powder and a tablespoon of rice wine marinated grasping absorbed for 20 minutes. .<wbr> <wbr> <wbr> 3. pot add a little water, boil cabbage boiled Houjiaruqie good cooked on the bottom of the bowl, and then join the fan on the hot spare soft fish on the cabbage. .<wbr> <wbr> 4. pot and add 3 tablespoons of the oil pan, add a little pepper and red pepper until fragrant, then add bean paste and Sichuan spicy Pixian materials (such as Sichuan hot pot sauce) is out of the red .When the oil to add a little rice wine soy pan, boil water then add 600ML completed after adding a little chicken TANG. .<wbr> <wbr> <wbr> <wbr> <wbr> 5. tuned TANG preserved meat was added, and then use chopsticks slip loose. .The opening of the fire until the meat off the fire immediately after the groan bowl, add TANG, sprinkle with pepper, minced garlic, red pepper and sesame seeds, the poured volume of 4 tablespoons of hot oil can be. .<wbr> <wbr> <wbr> <wbr> -------------------------------------- .-------------------------------------------------- .----------< wbr> <wbr> 24 �� decent banquet dishes <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> tiger burning wing root <wbr> <wbr> preserved eggs .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> aftertaste potatoes <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> pepper dried bean curd <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> Sauce shrimp .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> <wbr> <wbr> basil scrambled eggs <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> autumn garlic spinach <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> sweet and sour gluten .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> garlic broccoli <wbr> <wbr> <wbr> <wbr> < .wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> Law of Hong yuba <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> hot pepper chicken gristle < .wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> thousand nights tofu slices <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> fly head <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> Northeast fried eggplant box <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> Hang pepper beef <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> < .wbr> <wbr> <wbr> <wbr> marinade big row <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> secret system of ground-pork <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> soft-fried fillet <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> <wbr> <wbr> Taiwan cups chicken <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> .<wbr> fried yellow cabbage <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> pot packages of meat <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr .> <wbr> <wbr> <wbr> celery and lily <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> Hong .Crispy chicken cross <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> cherry meat <wbr> <wbr> .<wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> <wbr> cumin beef.

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